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+ servings
Wild Rice Salad

Nutty Wild Rice Salad

This recipe combines an organic wild rice blend with a tangy citrus dressing, tart dried cranberries, and two kinds of nuts for a protein- and antioxidant-packed dish.

Course Salad
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Yield 2 Servings
Calories 676 kcal
Author Kimberly Henricks-Friedhoff


  • 1 cup organic wild rice blend rinsed
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 3/4 teaspoon orange zest
  • 2 tablespoons fresh orange juice
  • 1 teaspoon raw honey
  • 1/2 cup dried cranberries
  • 1/4 cup pecans chips toasted
  • 1/4 cup sliced almonds toasted
  • 1 tablespoon chopped fresh chives
  • Kosher salt and freshly ground black pepper to taste


  1. In a medium-sized saucepan, combine the rice, salt, and 3 1/2 cups water, then bring to a boil. Cover with a tight-fitting lid, reduce the heat to low, and cook for 45 minutes. Remove the saucepan from the heat (leave the lid on), then allow to steam for 10 minutes. Fluff the rice with a fork, then set aside to cool.
  2. In a small bowl, combine the olive oil, champagne vinegar, orange zest, orange juice, and honey, then whisk until all ingredients are evenly incorporated.
  3. Combine the cooled rice with the cranberries, pecans, almonds, chives, and the dressing. Stir to combine, then season with salt and pepper to taste. Serve, or store in the refrigerator until ready to eat.

Recipe Notes

The rice can also be made in a rice cooker, using the same water-rice ratio.